Pressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Fat

dc.contributor.author	Gandrala, Satya Prahlad
dc.date.accessioned	2016-09-07T05:33:54Z
dc.date.available	2016-09-07T05:33:54Z
dc.date.issued	1986
dc.identifier.govdoc	NB11315
dc.identifier.uri	http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/6967
dc.language.iso	en	en
dc.publisher	IIT , Kharagpur	en
dc.subject	Dry Basis	en
dc.subject	Nanometers	en
dc.subject	Angstrom	en
dc.subject	Amylose Solubility	en
dc.subject	Water Soluble Protein	en
dc.title	Pressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Fat	en
dc.type	Thesis	en